Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Chefs Feed

Oakland Chef Kyle Itani is no stranger to urchin-topped egg custard, but he fell in love with the dish when he tasted the uni chawanmushi from chef Chikara Ono at B-Dama.

READ MORE
Trendspotting

Everything's better with... uni? Chefs around the country are embracing the salty-sweet funk and irresistible creaminess of sea urchin.

READ MORE

Topics

Sites We Like